Mrs Lee's Cookbook - Mee Siam

My cough had finally subsided after two dinner of home cooked Bitter Gourd Bee Hoon Soup and Stir-Fried Bitter Lettuce 苦菜.

It's a wonder how these Chinese vegetables actually cool downs one's body when it got overwhelmed by all the heaty food stuff that causes the body to 'heat' up. The power of food medication.

SO today, i'm all ready to indulge in mum's Mee Siam. Another of her successful replicates from the late Lee Chin Koon, originator of Mrs Lee's Cookbook. We housed one of her first and oldest piece of recipe book - the one i grew up watching mum frequent referring to.

Beautifully fried Rice Vermicelli in sambal spice mix - good enough to eat it even on its own.

Then drowning the rice vermicelli with spicy sweet and tangy Mee Siam gravy of Tamarind (Assam) with Tou Pok (Dried Bean Curb) and Onions.

Coupled with Chinese chives, hard-boiled eggs and zesty lime squeeze over the plateful; this is already my 2nd helpings of the night :)